Hake fillets in mustard sauce

Finely carve young onion and put it in deeper bowl. Peel ground lemon finely and add it in. Take the lemon and squeeze the juice through a strainer and add to the mixture. Add salt and pepper, the tarragon, mustard and 3 tablespoons of oil, stir with a spoon until the mixture is unified.

Cut hake fillets into halves, season with salt and roll in the mixture with mustard. Fry them in hot oil in a pan on the stove. Add the brandy in a frying pan with fried fillets. When the alcohol evaporates, remove the fillets from the pan. Put the remaining mixture in a pan with mustard and add 120 ml of water and stir.

When sauce reaches required density remove the pan from the stove. On one side of the serving plate apply mustard sauce. Put in the line hake fillets. Serve them with pre-cooked potato slices. Decorate with a sprig of basil and sliced cherry tomatoes.

Mix butter until it gets fluffy. Blend parsley and 4 cloves of garlic and add them to the dish. Add salt, pepper and mix it with mixer until the mixture is united. Wrap in plastic wrap and leave in the fridge to tighten. Grind lemon and orange peel finely and put into a deeper dish. Finely chop the remaining two cloves of garlic and add to bowl. Add salt and pepper, and 3-4 tablespoons of olive oil and stir all ingredients.

Line up hake in a baking dish coated with cooking paper. Sprinkle with olive oil and salt. Apply spicy mixture of grated lemon and orange peel with garlic, sage and olive to each file. Put the baking dish in preheated oven to 180 degrees, bake for 15 minutes and remove from oven.

In boiling water in a saucepan on the stove put one tablespoon of olive oil. Cook couscous in the water and drain it through a strainer. On a serving plate apply couscous. On top serve baked hake fillets. Decorate with arugula leaves, circles of radishes and celery leaves. Cut chilled garlic and parsley butter into small pieces. Put a slice of butter on each fillet.